DAL MAKHANI(WHOLE BLACK LENTILS IN TOMATO SAUCE)

DELICIOUS   N  YUMMMM  DAL MAKHANI!!!

 

For Dal Makani,you need soaked urad dal.Rinse and Drain the dal well before soaking.Do not add salt to the dal while cooking as it will cause the dal to become a liitle tough and you won't get a buttery texture of the dal.

Ingredients

1. Whole Black Urad  Dal  -  One cup
2. Yellow Moong dal - 1 tablespoon
3. Onion - 1 (medium, finely chopped)
4. Oil - 1 teaspoon
5. For  Spiced Tomato Puree:

           a) Tomatoes - 2 (roughly chopped)
           b) Garlic - 4 cloves and ginger - 1 small piece

           c) Sambar powder - 1 tablespoon
           d) Garam masala powder - 1/2 tablespoon
           e) Turmeric powder - 1/2 teaspoon
           f) Jaggery or Brown sugar - 1/2  teaspoon
           g) Required salt
           Blend everything together  till completely smooth in blender or mixie .

      6. Melted Ghee -   1 to 2 teaspoons

      7. Kasuri Methi   - 1 teaspoon

SOAKING AND COOKING THE DAL:

Add the Black Urad Dal to a large bowl and cover with several inches of water. As they rehydrate, they triple in size. So use plenty of water. Soak them for 6 hours or over night. You can pressure cook the soaked Dal and moong dal together directly for 6 to 8 whistles in a small pressure cooker on medium low flame.Addition of one tablespoon of moong dal gives a creamy texture to the gravy.Moong dal needs not to be soaked and it can be added to the soaked urad dal while pressure cooking.

Method: 

1. Heat up the oil in a small pressure cooker.Add the onion and fry it gently on a low heat until golden brown in colour stirring from time to time.
2. Now add the blended spiced tomato puree along with 1/2 cup of water. Stir well. 
3. Simmer the puree covered for about 5 minutes to allow the excess moisture to evaporate and the puree thickens.
4. Now add pressure cooked black Urad dal along with its cooked water. Stir to combine.
5. Pressure cook everything together for 5 whistles on a medium low flame.Always cook on medium low flame while using a small pressure cooker as it gives off whistle in a very short time.
6. Once the pressure releases ,open the cooker and  add crushed Kasuri Methi. Also add melted ghee and stir everything  well once.

This gravy is Saucy, flavorful and full of healthy plant based protein. Serve it with rotis or Parathas. 

Black Urad dal are hearty with a firm texture and creamy center and tastes mildly nutty. Adding melted ghee to the gravy off the flame takes it to an Authentic restaurant type creamy Dal Makhani without adding loads of butter or heavy cream.Adding jaggery gives hint of sweetness to the gravy and maintains the gravy's depth of flavour.